Perishable Fruit Research Articles

Salicylic acid inhibits the postharvest decay of goji berry (Lycium barbarum L.) by modulating the antioxidant system and phenylpropanoid metabolites

Goji berry is a perishable fruit after harvest. To explore the biochemical and molecular mechanisms by which salicylic acid (SA) suppresses rot in goji berry, the fruit was treated with SA and stored for 30 d. Compared with the control, the SA-treated fruit showed smaller lesion areas during storage at 20 °C. During storage at 0 °C, the O2∙¯ production and H2O2 levels were lower in SA-treated fruit, although the H2O2 content was higher at the beginning of storage. SA induced the activities and gene expressions of the key proteins (SOD, CAT, APX and POD) associated with redox homeostasis. Simultaneously, the activities and gene expressions of PAL, C4H, 4CL, CHS, CHI and CAD in phenylpropanoid metabolism was activated. Moreover, the production of chlorogenic acid, ferulic acid, p-coumaric acid, sinapic acid, protocatechuic acid, naringenin, and rutin were stimulated to maintain the higher levels by the most effective SA treatment (2 mmol L−1). The results indicate that SA inhibits rot of goji fruit during storage by mediating the antioxidant system and phenylpropanoid metabolism.

Possibilities of modified atmosphere packaging to prevent the occurrence of internal fruit rot in bell pepper fruit (Capsicum annuum) caused by Fusarium spp

Bell pepper (Capsicum annuum L.), with its wide array of colors and flavors, plays an important role in many different cuisines around the world. Yet once harvested, it is a highly perishable fruit and needs appropriate post-harvest handling. Recently, post-harvest internal rotting (IFR) by Fusarium lactis species complex isolates (FLASC), became an additional challenge to maintain shelf-life and quality of bell pepper fruit. Therefore, modified atmosphere packaging (MAP) was explored as a possible technique to postpone symptom development of infected bell peppers. Four artificially infected bell pepper cultivars with different susceptibility towards IFR were stored under MAP conditions for a maximum of 14 d at challenging conditions of 20 °C resembling unrefrigerated shelf life conditions. Each week, 5 fruit of each object were analyzed for IFR symptom development and additional physicochemical and quality parameters. For all cultivars, MAP packaged fruit showed less severe fungal proliferation compared to controls after 14 d. As total titratable acid (TA), total soluble solids (TSS) and vitamin C concentrations in fruit remained rather stable throughout the experiment, fungal development was likely to be postponed directly due to reduced oxygen levels in the pouches rather than a decreased host susceptibility by influencing fruit metabolism. Since no significant differences of disease development were observed between sensitive and less sensitive cultivars for both colors, sensitivity for IFR seems not likely to be caused by different post-harvest disease development patterns but rather by differences in the initial susceptibility for flower infection under normal growth conditions. Based on our results, MAP can indeed be considered a useful tool to ameliorate IFR development during post-harvest storage of bell pepper under conventional temperatures of 7−16 °C.

Improving Strawberry Yield Prediction by Integrating Ground-Based Canopy Images in Modeling Approaches

Strawberries (Fragaria × ananassa Duch.) are highly perishable fruit. Timely prediction of yield is crucial for labor management and marketing decision-making. This study demonstrates the use of high-resolution ground-based imagery, in addition to previous yield and weather information, for yield prediction throughout the season at different intervals (3–4 days, 1 week, and 3 weeks pre-harvest). Flower and fruit counts, yield, and high-resolution imagery data were collected 31 times for two cultivars (‘Florida Radiance’ and ‘Florida Beauty’) throughout the growing season. Orthorectified mosaics and digital surface models were created to extract canopy size variables (canopy area, average canopy height, canopy height standard deviation, and canopy volume) and visually count flower and fruit number. Data collected at the plot level (6 plots per cultivar, 24 plants per plot) were used to develop prediction models. Using image-based counts and canopy variables, flower and fruit counts were predicted with percentage prediction errors of 26.3% and 25.7%, respectively. Furthermore, by adding image-derived variables to the models, the accuracy of predicting out-of-sample yields at different time intervals was increased by 10–29% compared to those models without image-derived variables. These results suggest that close-range high-resolution images can contribute to yield prediction and could assist the industry with decision making by changing growers’ prediction practices.

Effect of intercropping on yield, system production efficiency and economics of tomato (Solanum lycopersicum)

Tomato is a very good source of income for small and marginal farmers. It is a highly perishable fruit and so the market value is less. The income of the tomato farmers can be increased through introduction of intercropping practices. Development of proper intercropping system is one of the proper approaches to improve the profitability of the farmers. Based on this a field experiment was conducted during 2019 at Tirupattur district, Tamil Nadu, India to find out the effect of intercropping in tomato. The experiment was laid out in randomized block design (RBD) with ten treatments replicated thrice. The treatments comprised of three intercrops viz., radish, small onion and vegetable cowpea, and three levels of recommended dose of fertilizers (RDF) viz., 100, 125 and 150 % along with sole crop of tomato under 100 % RDF. Results indicated higher fruit yield (99.16 t/ha), tomato equivalent yield (210400 kg/ha), land equivalent ratio (1.63), area time equivalent ratio (1.54) and production efficiency (1753.33 kg/ha/day) with benefit cost ratio of 4.08 and income equivalent ratio of 1.63 under application of FYM @ 25 t/ha + 150% recommended dose of inorganic fertilizers in tomato + small onion intercropping system. The above said treatment was found to be at par with tomato + vegetable cowpea, under the application of FYM @ 25 t/ha+ 150 % recommended dose of inorganic fertilizers. In view of the above facts, it may be concluded that by adopting the above said treatments, farmers can effectively utilize their land area and time and increase their income and production efficiency besides minimizing soil erosion, which are the serious drawbacks of mono-cropping. It also reduces seasonal work peaks as a result of the different planting and harvesting times of intercropping crops.

Alternative suppression of Botrytis cinerea in strawberry using essential oils

Strawberry (Fragaria x ananassa) is a perishable fruit with a short post-harvest life and a high incidence of fungal diseases, especially Botrytis cinerea. For control and prevention, synthetic products are often used which negatively influence in the food and environmental security. The present work was carried out with the objective of evaluating the inhibitory potential of essential oils in the growth and control of the B. cinerea in vitro and in vivo. The essential oils of thyme (Thymus vulgares L.), cinnamon (Cinnamomum cassia L.), lemongrass (Cymbopogon flexuosus L.), peppermint (Mentha piperita L.) and tea tree (Melaleuca alternifolia Maiden & Betche) were tested, in addition to control made of autoclaved water, using a completely randomized design with 4 replications. The fungus growth was evaluated in vitro through grading. Strawberry fruits were evaluated for the presence of B. cinerea, firmness and total soluble solids content. The growth of the B. cinerea in vitro, the percentage of gray mold infection, the total soluble solids content and the texture of strawberry were evaluated. The in vitro growth of the fungus received lower scores with the essential oils of thyme and cinnamon, with values of 0.32 and 0.92, respectively, with greater suppression. The percentage of strawberry with symptoms were lower than the treatments with tea tree (8,33%), thyme (25%), lemongrass (25%) and peppermint (26,66%). The essential oils of thyme and cinnamon have potential for use in the control of the Botrytis cinerea in in vitro test and the essential oils of peppermint, thyme, tea tree and lemongrass have potential for use in the suppression in strawberry fruits.

Влияние режимов замораживания, сроков хранения и способов дефростации на микробиологические показатели качества абрикосов

Introduction. Low-temperature freezing technology extends the shelf life of perishable fruits as it causes a sharp slowdown in the biochemical and microbiological processes in frozen products. However, it cannot provide complete destruction of microorganisms.
 The present research featured the reaction of apricot microbiota to the technological techniques of shock freezing. The research objective was to study the effect of low-temperature freezing modes (t = –25, –30, and –35°C), storage time (3 and 9 months), methods, and defrosting modes (in air at t = 5 and 22°C; in water at t = 5, 16, and 22°C; under the effect of microwave irradiation) on the surface microflora of apricots.
 Study objects and methods. The experiment featured apricots of the varieties Uzden, Untsukulskiy Pozdniy, Honobah, Krasnoshchyokiy, and Shalakh. The microbiological profile of defrosted apricots was based on the State Standard.
 Results and discussion. Fast freezing at t = –25°C provided a better inhibition of epiphytic microflora than at t = –30 and –35°C: aerobic-mesophilic and optionally anaerobic microorganisms – by 65.2–68.6%, yeast – by 61.5–69.0%, and mold – by 59.3–68.4%,
 compared to their initial content on fresh apricots. During the initial period of refrigeration storage, the number of microorganisms decreased, while the subsequent nine-month storage (t = –18°C) led to a slight increase in microbiota. After nine months of storage, the number of microorganisms on defrosted fruits, depending on the variety, was the following: aerobic-mesophilic and optionally anaerobic microorganisms – 1.2×103–2.0×103 CFU/g, yeast – 14–26 CFU/g, and molds – 75–108 CFU/g. Defrosting of apricots by microwave irradiation resulted in a greater destruction of microorganisms than after traditional thawing in air and water.
 Conclusion. The results of microbiological studies indicate that the shock freezing technology ensures the production of quick-frozen apricots that meet the requirements of Technical Regulations of the Customs Union No. 021/2011.

Preliminary Insights in Sensory Profile of Sweet Cherries.

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

AN INVENTORY POLICY ON AGROINDUSTRY SUPPLY CHAIN: A CASE STUDY OF FRUIT SEASONAL IN EAST JAVA

To forestall the overstock or understock, inventory policy often considers thoroughly the optimal order quantity and order time. It is considerably getting more complex in the case of agroindustry as its commodity mostly is classified as perishable goods. The increase of order at a particular season sometimes is not counterbalanced with the number of stocks. The prevalent rationale of this problem is due to none of the appropriate inventory policy is implemented. The purpose of this research is to develop an inventory policy system in the case of agroindustry considering the inventory cost, deterioration rate of perishable fruits, and seasonal variable. Thus, it can be used to maintain the stability of demand while considering those variables. This study employs the periodic review (R,s,S) to construct an inventory policy. The periodic review is determined by order interval (R), a combination of reorder point (s), and maximum level (S). The experimental case study is presented to provide an example of an inventory policy. The inventory policy can alleviate the stocking problem of perishable and seasonal fruits encountered by the agroindustry. The method is able to minimize inventory cost by controlling the inventory systems. This paper offers a model of inventory policy on agroindustry to control and optimize the stocks while reckoning the inventory cost, deterioration rate, and seasonal to fulfil the demand.

Finite Element Modelling for Predicting the Puncture Responses in Papayas.

This study aims to develop a finite element (FE) model to determine the mechanical responses of Exotica papayas during puncture loads. The FE model of the puncture-test was developed using the ANSYS 19.1 software. The proposed framework combined the finite element method and statistical procedure to validate the simulation with the experimental results. Assuming the elastic-plastic behaviour of papaya, the mechanical properties were measured through tensile test and compression test for both skin and flesh. The geometrical models include a quarter solid of papaya that was subjected to a puncture test with a 2 mm diameter flat-end stainless-steel probe inserted into the fruit tissues at 0.5 mm/s, 1 mm/s, 1.5 mm/s, 2 mm/s, and 2.5 mm/s. The FE results showed good agreement with the experimental data, indicating that the proposed approach was reliable. The FE model was best predicted the bioyield force with the highest relative error of 14.46%. In conclusion, this study contributes to the usage of FE methods for predicting the puncture responses of any perishable fruit and agricultural products.

Elaboration of Blends of Pitaya Pulps With Acerola

Pitaya and acerola are fruits rich in nutrients and can be used in blends formulation in order to improve the sensory characteristics of both pulps in isolation and complement each other in terms of nutritional aspects. Thus, the aim of this research was to develop different blends of pitaya pulp with acerola and choose the best formulation based on physical-chemical and colorimetric characteristics. Three blends formulations were prepared: F1-90% pitaya and 10% acerola; F2-70% pitaya and 30% acerola; and F3-50% pitaya and 50% acerola. The formulations were evaluated for physical-chemical parameters of water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, sugars totals, reducers and non-reducers and colorimetric analysis. The obtained data were subjected to variance analysis (ANOVA) and to comparison between means by the Tukey test at 5% probability. The formulation F1 stood out when compared to the others. The parameters pH, soluble solids, ratio SS/ATT, ash, water content, water activity, proteins, sugars, luminosity and hue angle were the ones that gave the formulation F1 the best results. However, it is noteworthy that the formulation F3 presented a greater amount of ascorbic acid and higher values of a, b and chroma in the colorimetric analysis. The use of these fruits allows to obtain an innovative product with excellent nutritional and functional characteristics. The blend is a viable alternative for the use of perishable and seasonal fruits, adding greater economic value to the very promising product to the market.

Nettle-Leaf Extract Derived ZnO/CuO Nanoparticle-Biopolymer-Based Antioxidant and Antimicrobial Nanocomposite Packaging Films and Their Impact on Extending the Post-Harvest Shelf Life of Guava Fruit.

Green synthesized metal oxide nanoparticles (NPs) have prominent applications in antimicrobial packaging systems. Here we have attempted for the fabrication of chitosan-based nanocomposite film containing Urtica dioica leaf extract derived copper oxide (CuO) and zinc oxide (ZnO) NPs for shelf-life extension of the packaged guava fruits. Electron microscopy and spectroscopy analysis of the CuO and ZnO NPs exhibited nano-scale size, spherical morphologies, and negative ζ-potential values. The NPs possessed appreciable antioxidant and antimicrobial activity (AMA) in order of CuO NPs > ZnO NPs > nettle extract. Therefore, this work establishes for the first time the successful synthesis of CuO NPs and compares its antimicrobial and antioxidant properties with ZnO NPs. On incorporation in chitosan, the polymer nanocomposite films were developed by solvent casting technique. The developed films were transparent, had low antioxidant but substantial AMA. The NP supplementation improved the film characteristics as evident from the decrease in moisture content, water holding capacity, and solubility of the films. The nanocomposite films improved the quality attributes and shelf life of guava fruits by one week on packaging and storage compared to unpackaged control fruits. Therefore, this study demonstrates the higher antimicrobial potential of the nettle leaf extract derived CuO/ZnO NPs for development of antimicrobial nanocomposite films as a promising packaging solution for enhancing the shelf life of various perishable fruits.

Logistics network configuration for seasonal perishable food supply chains

Purpose: The location of actors and production, transformation, commercialization and distribution facilities generate the configuration of the perishable food supply chain (PFSC). The logistics network design (LND) lead to different supply, storage and distribution environments and result in flows, these logistics operations have an impact on the performance of the chain of fresh agricultural products. Specifically, in the PFSC with seasonality, a temporary imbalance between supply and demand is generated, which affects the balance in the flows and affects the losses, costs and response capacity. This research study that problem.Design/methodology/approach: A multi-echelon, multi-objective and multi-product model is established that determines the configuration of the logistics network of the PFSC with seasonally and allows actors to approach efficiency frontiers, which contribute to their permanence in the markets. The model was applied to the case of the perishable fruit supply chain, in a developing country, Colombia. The population information was taken from government surveys and studies, which allowed parameterizing the model.Findings: The application of model permitted to answer the next questions: How does improve the performance from PFSC through logistics network design? And, How the existence of smallholdings in food production and from retail merchants is preserved? In the perishable food supply chain.Social implications: Where the perishable food supply chain actors are located in non-efficient borders and their sustainability may be affected by competition factors, the stakeholders should focus on increasing food availability and reducing losses to improve access and therefore food security.Originality/value: A new model for the logistics network configurations of seasonal perishable fruit supply chain was development, the optimizing from five objectives with two sub-models is obtained, one for surplus and the other for the deficit moments. The model includes real conditions, such as, fruit loss due T0 and RH by different thermal floors and the means used for the transport of fruits in mountain areas at countries in route of development. The impact over the small producers, retailers and consumers in the times of scarcity or surplus was analyzed.

Effect of Different Modified Atmosphere Packaging on the Quality of Mulberry Fruit (Morus alba L. cv Kokuso 21).

The control of temperature and gas composition is essential to maintain the fresh flavor and quality of perishable fruits like mulberry. This study presented a modified atmosphere experiment (MAP) for fresh fruit showing the potential benefits of innovative gas mixing with argon. The effects of MAP were studied on the physicochemical and qualitative attributes of mulberry preserved at 4 ± 1°C and 90 ± 5% R.H. Fresh mulberries were packaged with different gas combinations: MAP1 (4%O2+6%CO2+90%N2), MAP2 (10%O2+5%CO2+85%Ar), CTR1 (20.9%O2+0.04%CO2), and CTR2 (10%O2+5%CO2+85%N2). Changes in quality parameters were evaluated after 0, 4, 8, and 12 days of storage. Mulberries packaged with MAP had a lower weight loss than CTR samples which lost more than 80% of their initial weight. Furthermore, the results showed that the argon treatment was the best in keeping the fruit juice content, preserving its structure. Despite not showing great differences with MAP1 treatment, Ar allowed to maintain high TSS up to 8 storage days, slowed CO2 production. The sensory profile of mulberry fruit was not significantly affected by storage in modified atmospheres, and the production of potential unpleasant odors in MAP2 could not be perceived. The results of this study confirm that this innovative approach, using MAP technology, has a potential use in maintaining mulberry fruit quality for a longer time.

Effect of exogenous postharvest application with thyme and cinnamon oils on quality and storability of cherry tomato

Cherry tomato are classified as perishable fruits that deteriorate vastly after harvest. The use of natural and eco-friendly products, such as essential oils, for preserving the quality of fresh fruits and vegetables is highly demands for the consumers. Thus, the aim of this study was to evaluate the efficiency of exogenous postharvest application with thyme oil (1%), cinnamon oil (1%), and their combination on quality and shelf-life of cherry tomato stored for 28 days at 10°C and 90% RH. The results indicated that both essential oils were able to preserve the quality of cherry tomato by reducing weight loss, decay, appearance, and firmness. Additionally, essential oils application conserved total soluble solids, total carbohydrates, and total phenolic compounds. Lycopene and carotene contents were decreased by essential oils application. In conclusion, the application of both essential oils could be effective in maintain the quality and increase the shelf-life of cherry tomato during refrigerated storage.

Optimization of process conditions to improve the quality properties of healthy watermelon snacks developed by hot-air drying

Watermelon is a valuable source of nutrients and antioxidants that are beneficial for human health, but it is a seasonal and easily perishable fruit. Appropriate drying conditions should be considered to maintain the quality and nutritional attributes of watermelons after hot-air drying. This study aimed to investigate the effect of drying temperature and air velocity on some quality characteristics by response surface methodology. The drying trials were performed at temperatures of 55, 65, and 75 °C and air velocity of 1, 1.5, and 2 m/s employing a face-centered composite design. Some physical (a* value and browning index) and chemical (total polyphenols, the ferric reducing/antioxidant power, total anthocyanin, ascorbic acid, sucrose, total sugar, lycopene, total carotenoid, 5-HMF, and non-enzymatic browning) properties of dried watermelons were determined. The results indicated that the effect of drying temperature on the analyzed attributes was more significant than air velocity in general. Polynomial models with high R2 values were generated to predict the responses. The optimum drying conditions obtained (65.425 °C and 1.025 m/s) were experimentally validated. The proposed conditions provided better preservation of the quality characteristics (physical and chemical) studied for the commercialization of dried watermelons as a snack.

Protective coating of strawberries with cellulose nanofibers

Since shelf life of perishable foods is short, a compelling challenge is to prolong the freshness of foods with a cost-effective strategy. A perishable fruit, the strawberry, is chosen as a model perishable food and an edible film coating is applied to it using carboxymethylated cellulose nanofibers (CM-CNFs) stabilized by cationic salts. A transparent and impermeable CM-CNF film is formed at the strawberry surface using a dip coating process. The formation of the film is dependent on the electrostatic interaction between anionic CM-CNF and salt cations. Physical properties of the film are characterized and the effectiveness of edible film coating on the freshness of perishable fruit is evaluated by the measurement of weight loss, CO2 release, firmness, total solid sugar and acidity. Cellulose nanofiber is a promising cost-effective material appropriate for use as an edible coating that contributes to the long-term storage and prolonged freshness of foods.

Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying.

Dragon fruit shows good sensory and nutritional attributes, but it is also highly perishable. Drying is a unitary operation that promotes the reduction of moisture content, extending the useful life of the product. In this study, the elaboration of white and red dragon fruit powder by foam mat drying was studied with optimization of the proportion of foaming agent and stirring time. The use of ethanol and air temperature were evaluated on drying kinetics, effective moisture diffusivity (Deff ), and drying rate (DR). The study was divided into two steps. In the first, density, stability, porosity and overrun foam were evaluated and the optimal condition was determined. For the white and red pulp foams, the optimal conditions were, respectively, 26.88min and 4.12kg 100 kg-1 and 23.5min and 3.44kg 100 kg-1 . In the second step, the foam was subjected to ethanol pretreatment and convective drying (50 or 70 °C). The best condition involved pretreatment and the highest tested temperature, with the shortest drying time and the highest Deff and DR. PRACTICAL APPLICATION: Foam mat drying is a suitable method for drying perishable fruits, such as dragon fruit. The foam properties need to be optimized to ensure the success of the drying process. The ethanol pretreatment and the drying air temperature influence the drying kinetics. Therefore, determining the optimal process conditions is very important.

Influence of air hanging stalks techniques in increasing shelf life of tomatoes

Tomato (Lycopersicon esculentum L.) is one of the most widely consumed fresh vegetables. But, it rapidly deteriorate soon after harvesting like other perishable fruits and vegetables. So, this study was conducted for development of a cheap storage technique of tomato for the benefit of the farmers. In the study tomatoes were harvested at different stages of maturity, viz., immature green, mature green, turning (breaker stage), pink, hard ripe and over ripe. It was observed that the air hanging stalk technique of tomato storage was far superior than farmers’ practice in all aspects. Again, among different stages of harvest, pink stage can be considered as the best in terms of storability and acceptability.

Plant Essential Oils Were Used to Characterize and Control Post-Harvest Fungal Infections in Peaches

Post-harvest fungal pathogens are major threat to food industry, deteriorating the quality of perishable fruits from handling, transportation and distribution to consumption. Half of the production of peaches lost annually due to the prevalence of post-harvest fungal diseases worldwide. The present study was intensively designed to investigate the post-harvest fungi associated with peach. The most common spoilage fungi isolated and identified were Aspergillus niger, Rhizopus stolonifera and Penicillium expansum. The highest percentage of infection was recorded in fruits with street sellers, local fruit shops and the smallest one was recorded in storage houses after harvesting. In-vitro experiment against post-harvest spoilage fungi was directed by using plant essential oils extracted from native herbs by Clevenger type apparatus. Essential oils are natural biocide against postharvest rotting of fresh produce. The antifungal activity of oils was increased with an increase in the concentrations of oil. Amongst the plant essential oils used, Trigonella foenum-gracum at highest concentration (0.10%) caused maximum inhibition in the mycelial growth and spore germination of Aspergillus niger and Rhizopus stolonifer followed by the essential oils (Thymus vulgaris and Eucalyptus globulus) at (10%). Essential oils as natural compounds are highly degradable with no accumulation in plants and can replace hazardous environmental deteriorating artificial fungicides. These findings strengthen the possibility of using plant essential oils as an eco-friendly alternative component to chemicals for enhancing shelf-life of peach fruit.

Shelf Life Extension of Cashew apple by Modified Atmospheric Packaging

Cashew apples are highly perishable fruits and cannot be stored in ambient conditions for more than one day. The study of modified atmospheric packaging of cashew apple was aimed to extend the shelf life. Cashew apple (variety: VRI 3) was subjected to passive MAP of O2 – 21%, CO2- 0.03 %, and N2 78%. PP 60 µm film showed the lowest permeability of O2 and CO2 was 1999 mL/m2/day and 2935 mL/m2/day. The cashew apple packed with PP 60 µm had the lowest mass loss of 1.356 %, maximum retention of color 56.02 (‘L’), 36.96 (‘a’), 41.14(‘b’), firmness of 3.423 N, pH 0.259, and vitamin C of 404.35 mg/100g on the 9th day of storage under refrigerated condition. Fungal growth was also better controlled in PP 60 µm under refrigerated conditions and fungal growth was 9.73 x 104cfu/g on the 9th day. This study revealed that passive MAP of Cashew apple can extend the shelf life up to 9 days of storage.